SIZZLING PRAWNS - Serves 2-3
It sizzles, it's hot! It's Prawn to be wild...
Ingredients
- 1 x 100g sachet Ainsley Harriott Tomato Tango Cous Cous
- 170ml (1 small teacup) boiling water
- 15ml (1 tbsp) olive oil
- 1 red chilli, deseeded and finely chopped
- 1 tsp garlic puree or ½ garlic clove, crushed
- 150g (6oz) tiger prawns
- 6 cherry tomatoes, quartered
- Juice of ½ lemon
- Salt & freshly ground black pepper
Method
Place the Ainsley Harriott Tomato Tango Cous Cous into a medium sized saucepan. Add the boiling water.
Bring back to the boil. Remove from the heat, cover and leave for
5-7 minutes.
5-7 minutes.
Meanwhile, add the chilli and garlic to the oil and pan fry the tiger prawns until sizzling.
Return the Cous Cous to a low heat. Gently stir in the cherry tomatoes and half of the prawns. Remove from the heat, add a squeeze of lemon juice and stir in the chopped basil.
Season to taste before serving.
SERVING SUGGESTION: Serve topped with a handful of wild rocket leaves and the remaining prawns.
